Go Back
Mini Chicken Shawarma Flatbread Squares are a delightful fusion of flavor and convenience, making them an ideal choice for those seeking a versatile appetizer or a light meal. These bite-sized treats combine the aromatic spices and tender chicken of traditional shawarma with the easy-to-eat format of flatbread, resulting in a dish that is perfect for gatherings or relaxed family dinners. Whether you are hosting a party or simply enjoying a cozy night in, these mini flatbread squares promise to impress your guests and satisfy your taste buds.

Mini Chicken Shawarma Flatbread Squares

Mini Chicken Shawarma Flatbread Squares are a delicious and convenient appetizer that brings the flavors of the Middle East right to your table. These bite-sized treats feature tender marinated chicken thighs grilled to perfection, layered on soft flatbreads topped with creamy yogurt, rich tahini, and fresh vegetables. Perfect for any gathering or a cozy night in, these squares are not only flavorful but also customizable, making them a crowd-pleaser for all occasions. Enjoy the fusion of spices and textures that make this dish a delightful culinary experience.
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken thighs

1 tablespoon olive oil

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon ground paprika

1 teaspoon ground turmeric

1 teaspoon garlic powder

½ teaspoon cayenne pepper (adjust for desired spice level)

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon fresh lemon juice

4 large flatbreads or pita breads

1 cup Greek yogurt

½ cup tahini

1 cucumber, diced

1 cup cherry tomatoes, halved

½ red onion, thinly sliced

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Marinate the Chicken: In a large mixing bowl, combine the olive oil, ground cumin, coriander, paprika, turmeric, garlic powder, cayenne pepper, salt, black pepper, and fresh lemon juice. Add the boneless chicken thighs to the bowl, tossing to ensure each piece is evenly coated with the spice mixture. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for an extra depth of flavor.

    Cook the Chicken: Preheat a grill pan or outdoor grill to medium-high heat. Remove the marinated chicken thighs from the refrigerator and place them on the grill. Cook each thigh for about 5-6 minutes per side, or until they are fully cooked and the internal temperature reaches 165°F (75°C). After cooking, transfer the chicken to a cutting board and allow it to rest for 5 minutes.

      Prepare the Flatbreads: While the chicken is resting, heat the flatbreads in a dry skillet over low heat. Warm each flatbread for 1-2 minutes on each side, just until they are soft and pliable.

        Slice the Chicken: Once the rested chicken has cooled slightly, slice it into thin strips, ensuring to preserve its juicy texture.

          Assemble the Flatbread Squares: Take a warmed flatbread and lay it flat on a cutting board. Spread a generous layer of Greek yogurt over the surface. Drizzle tahini on top of the yogurt, followed by a layer of the sliced chicken. Then, evenly distribute the diced cucumber, halved cherry tomatoes, and thinly sliced red onions atop the chicken.

            Cut and Serve: Use a sharp knife or a pizza cutter to slice each flatbread into square pieces, approximately 2x2 inches. Arrange the squares on a serving platter, garnishing with chopped fresh parsley for a pop of color. Serve with lemon wedges on the side for an added zing.

              Enjoy Your Dish: These scrumptious mini shawarma squares can be enjoyed warm or at room temperature, making them an excellent choice for appetizers or a light meal.

                Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4-6 servings